Bean Curd On Sizzling Platter

* Exported from MasterCook *

BEAN CURD ON SIZZLING PLATTER

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Ethnic
Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Dried lily flowers -- loosely
-packed
3 Pieces dried agaric (wood
-ear mushrooms)
2 tb Soybean oil
1 lb Firm tofu
2 ts Sesame oil
5 Fresh shiitake mushrooms
-sliced
1/2 Carrot -- shredded
1/2 c Vegetable stock
1 t Low-sodium soy sauce
1/4 ts Sugar
pn White pepper
2 ts Vegetarian oyster sauce
-(Lee Kum Kee makes one -- it
-is available in Oriental
-markets)
1 t Cornstarch
1 t -- water

Place lily flowers and agaric in a small bowl and
cover with warm water. Soak for 30 minutes, drain and
set aside.

Slice tofu into 1/4" thick strips. Heat soybean oil
in a wok or large skillet and stir-fry tofu until
brown and crispy. Remove and set aside.

Heat sesame oil in wok over medium-high heat and
stir-fry lily flowers, agaric, shiitake mushrooms and
carrot for 2 minutes.

Add tofu, vegetable stock, soy sauce, sugar, pepper
and soyster sauce to vegetable mixture. Lower heat and
cook for 3 minutes.

In a separate bowl, mix cornstarch with water until
blended. Stir cornstarch solution into vegetable
mixture and heat for 2 minutes.

Serve hot. (Optional: Heat a sizzling platter
overhigh heat. Once hated, place vegetables on platter
and serve immediately).

Per serving: 376 cal; 26 g prot; 120 mg sod; 15 g
crb; 25 g fat; 0 mg chol; 308 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE



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